Spring Asparagus Sandwich with Fried Eggs
Perfect for special breakfasts
Ingredients
- 5 pieces (45 g) prepared green asparagus
- 1 slice (40 g) whole grain bread
- 1 teaspoon (10 g) herb cream cheese (I used Milfina Kräuter herb cream cheese)
- 2 slices (16 g) chicken breast ham (choose one with at least 85% meat content)
- 1 slice (15 g) Gouda cheese
- 1 egg
- 1 pinch of salt
- freshly ground black pepper
- a few drops of olive oil
Instructions
- Unpack the asparagus, then snap it by hand. It will naturally break where the woody part begins. The tip (or crown) is the most delicious part, so handle it carefully. The tough, broken-off ends can be used for stock or discarded if you don’t need them.
- Peel the remaining stalk gently with a vegetable peeler, being careful around the tip – only peel the stem thinly. Mainly remove the thicker outer layers.
- Soak the asparagus in water for a short while. This is important because sand can easily get trapped in the tips. Soaking helps remove anything unwanted.
- Rinse it thoroughly under running water as well.
- Place the cleaned asparagus into boiling salted water and cook until tender-crisp. This takes about 5-7 minutes. Remove it with a slotted spoon and immediately place it into ice water so it doesn’t continue cooking.
- After cooling, you can store it in the fridge for a few days or immediately use it to make a delicious warm sandwich.
- Spread the herb cream cheese on a slice of bread. Add two slices of ham and one slice of cheese, then place it into a preheated oven at 200°C / 392°F (fan-assisted, top and bottom heat). Bake until the cheese melts and the bread becomes crispy.
- While the sandwich is baking, prepare a fried egg.
- Once the sandwich is ready, pile the prepared asparagus on top, then slide the fried egg over it. Season with salt and pepper, and enjoy while still warm.
Calories and macros
1 serving
Energy: 271 calories
Protein: 20 grams
Carbohydrates: 15 grams
Fat: 14 grams